Baking for a Cause – Support Your Local, Independent School

All that’s left of Martha Stewart’s Maple Nut Sticky Bars after packaging up for the school auction.  Paired with a gift certificate for baked goods how can you go wrong.  You can actually taste the product before ordering!  And these sticky bars were resplendent with candied ginger, sticky toffee, and roasted macadamia nuts, hazelnuts, and a few cashews thrown in for good measure.  I know, who has candied ginger and, for gosh sakes, maple sugar!  Martha … come on.  Okay – I admit – I did have both and was happy to be using them.  These were really lovely bars because they weren’t what you expected when you took that first bite.  The ginger packs a punch, but I loved it.  I added extra nuts to the recipe so I changed the name!

Macadamia Maple Sticky Bars

Not stopping there, I made a batch of Cardamom Maple Olive Oil Granola for the Class Basket as well.  What a wonderful, non-traditional granola recipe.  I like Cardamom although many people think it’s too strong of a spice.  Found in Indian, Middle Eastern, and Nordic baking, it has a strong and very distinct smell and flavor.  I have cardamom coffee from the Middle Eastern Market that I wouldn’t drink every day but it makes a nice cup of strong coffee.  I added pine nuts and coconut to the recipe for some extra, crunchy texture.  Super easy!  I went back and made another batch for myself …

Cardamom Maple Olive Oil Granola

Enjoy the Goodies – Raise Alot of Money for the School !

The Britsh Are Coming … The British Are Coming – In a Big Bus

Two Blokes and A Bus was our destination over Winter Break – actually it was the Mattress Factory parking lot in Bloomington, to be exact.  We couldn’t find the Mattress Factory but saw the towering double-decker coming down the street and just followed!  The moment it pulled into a parking space (a rather large one) the line started forming.  The temp was in the teens and the wind was blowing across Central IL so people started dropping like flies.  I drove 40 minutes for this so I’m staying put.  Just for the record, I would drive much, much farther for good food.

I don’t know the story behind the bus or the guys, but I do think some of them are actually British.  The guy’s accent taking my order sounded a bit contrived.  They’ve outfitted the main floor of the bus with a kitchen and a window for serving/taking orders.  And then upstairs they’ve put in wide booths for communal eating.  It’s cute.  It’s kitschy.  But the food was actually good too.  I had Baja Fish Tacos which could have used a bit more “stuff” on top, but still pretty good.  I tasted the Cuban Black Beans and Rice and those were rich and thick with a slight kick, and I also tried their hummus – an interesting version with what tasted like avocado and green olive.  They have a revolving menu and serve lunch and dinner in a variety of parking lots in Bloomington/Normal (the enlightened place on I-55).  As opposed to the “we’re afraid and too conservative to look to the future and allow creative food trucks in our town” (Peoria – the stuck in the mud place not on I-55).

Visit their Facebook page (I know – sigh – why do I have to go to FB) to find out where they will be on any given day and what they will be serving.  You can also rent the bus for parties, I believe.  Check out their website

I’d say worth the trip!

PS I love the wooden forks – where did those come from?  Where have I been?

Kabab G’s – the place for authentic Lebanese cuisine

According to my Lebanese sister-in-law … that’s the truth.  On a recent visit, she talked shop with the very friendly owner, who closed the place up (we came late) and served us dinner like we were family.  Situated off of Pioneer Park in a strip mall, it’s not big on atmosphere, but the food is very good.  The hummus with shawarma meat and pine nuts is tangy, lemony, and rich with the marinated, char-grilled meat.  With warm pita, it’s a meal in itself.  I’ve never seen hummus served like that and I’ve eaten my share of Mediterranean food.  Their yogurt cucumber salad is also a must have with crunchy cukes and a cool, refreshing sauce. It’s perfect for Summer, but brings a breath of fresh air to the Winter doldrums.  They say that falafel is their specialty and I liked it, but nothing can compare to the Falafel sandwich in Paris’ Le Marais – and that was almost 15 years ago!  We also had beef kabab, but the shawarma beef had a lot more flavor.  The kabab is dry marinated and the shawarma has a wet marinade and I think that makes it more tender and flavorful.  The kabab did come with the best condiment I have ever had – a garlic paste.  It came in a small little cup and was pure white and purely beautiful!  My sister-in-law said it’s just garlic and water mixed to a paste, but the consistency was something else – I don’t know how you get that.  Finally, I love baklava, even though it’s something I never eat.  We finished with baklawa which looks almost the same and has that crunchy, syrupy sweet taste – a perfect way to end a meal.   Too bad they don’t serve liquor – probably not in the cards – but maybe they could offer BYOB.

7800 Sommer Dr., #610
Peoria, IL
309-691-6188
Mon-Thur 11am-8pm
Fr-Sat  11am-8pm

Malasadas in the Morning

I’ve never made donuts before, so why not make 8 dozen for all the kids at school!  As part of Multi-Cultural month, the kids studied Hawaii.  Low and behold there is a Hawaiian donut – and we are some donut connoiseurs!  Malasadas are actually Portuguese and were brought to Hawaii by a Portuguese settler.  They are similar to Beignets, but are coated in sugar or cinnamon sugar.  I added fresh ground nutmeg to the batter and tried both sugars.  I think I liked the cinnamon sugar the best.  Of course it was one of the coldest days in January and my dough wouldn’t rise.  Thank you ‘proof” setting on my oven!  The dough was really sticky – too much water, but I’m trying to work and make donuts at the same time – so just go with it.  The little donuts had crazy arms and legs, but the kids liked them.  They were pretty good – more nutmeg next time.

Basic Malasadas Recipe

When Irish Eyes are Smiling

It’s a little early for St. Patrick’s Day but we made an Irish Feast for Multi-Cultural Night at school.  I coerced my Mom (and Dad) into helping with decorations and food.

There were at least ten other ethnic stations serving Indian, Phillipino, Ukrainian, Italian, and other foods.  We were next to the French Creperie! My very ‘meat-and-potato’ Dad tried Ethiopian food and an Indian dessert!  The kids learned several ethnic dances and songs and dressed in traditional costumes.  As you would expect, it was loud, chaotic, and great fun for everyone.

The Irish Menu consisted of:
Potato Leek Soup
Dublin Coddle (slow cooked Irish stew)
Soda Bread
Brown Bread
Irish Apple Cake

Watch the celebration on local news

Can Peoria County Get the Support Needed to Transform an Old Prison and Take a Huge Leap Forward in Sustainable Food?

Area food enthusiasts, local farmers, and sustainable food advocates are certainly enthused about the possibilities being discussed for the old Hanna City prison.  About 20 minutes from Peoria, the site could be a perfect Midwest training ground for a whole bunch of sustainable food efforts.

Peoria County acquired the 38.5 acres from the State of Illinois several years ago with strict stipulations on how it could be redeveloped.  I guess no one had any BIG ideas until now!  Previously utilized as a prison work camp, a home for boys and a 1950’s Air Force radar base, the walls could certainly tell some stories. The acreage includes residential buildings, classrooms, an institutional kitchen, a greenhouse, and a gymnasium as well as some pretty fertile soil. Most all of the buildings are structurally sound but the place has been empty since 2002 so it would take some serious clean-up and probably some demolition to get it up and going again.

Now for the BIG ideas …. the County hosted a planning charrette on December 8, 2012 to explore three different business models for redevelopment of the property:

1. Develop the property, utilizing the existing structures for development of a small farms incubator or training center.

2. Create a cooperative food hub with area producers, utilizing the buildings for aggregation and distribution.

3. Utilize the property for a farm to school laboratory, working with area schools to provide hands on learning opportunities.

There should be recommendations and a report based on the December planning meeting available soon.  For email updates, contact Kathie Brown, Extension Educator – Community & Economic Development at brownlk@illinois.edu

Read more about the history and possible uses of the property:

This old prison in Illinois may be transformed into a farming paradise, grist, 12/20/12

Peoria County is working with ideas of how to use old prison at Hanna City, Peoria Journal Star, 12/3/12

Holiday Mash Up

It’s my holiday mash up … sprinkles of what I’ve been doing during the month of December to celebrate the season.

There’s been baking too, but I was more interested in enjoying than photographing !

Martha Stewart’s Mexican Wedding Cookies were the stand out

Holiday Mash Up

Holiday Irish Dancing
My 25-year old Black & Decker Hand Mixer (still going strong)
The “Christmas Goat” at The Red Barn in Morton
The Sweet Life Cupcakes and Decorated Windows in Decatur
Gingerbread Competition at Yule Like Peoria
Sweetest, Like-Candy Oranges from Mediterranean Mart in Peoria
Reindeer Cookies at Grandma’s

Watching TV: The Mind of A Chef

Is anyone else watching the PBS series The Mind of a Chef?  Narrated by Anthony Bourdain, it follows David Chang, chef/owner of momfuko noodle bar, around the world and into his kitchen to talk food.  It’s irreverent at times, funny, graphically and musically casual and comic, but also dead-serious about food.  It’s such an interesting perspective to go behind the scenes to listen and observe how a professional thinks and cooks and tastes food – and this isn’t Food Network fodder.  I’m working my way through the episodes – they’re only 30 minutes – and realizing what chefs do in the kitchen is light years from what’s happening in mine!  It’s not depressing – it’s just amazing.  I knew there was a reason I didn’t want to be a professional chef – I couldn’t hack it.  But I sure do enjoy puttering in my kitchen and being inspired by great chefs on TV.

Watch The Mind of a Chef online

Simplicity in Soup

I made a Vision Board at the beginning of the year and on one side there are big block letters that spell out S-I-M-P-L-E.  It reminds me every time I look at it that sometimes (a lot of the time) simple is okay; it’s allowed; and it’s often times better.

This Bacon and Butterbean Chowder was so basic I really thought “it won’t taste like anything” – one of those recipes that sounds good on paper but in reality it’s bland and boring.

No-ho.  It was rich and thick and I loved the butter beans.  Who thinks of butter beans?  I want to grow some next Spring.  They’re big and bold and beautiful!  I cooked my onions about twice as long as suggested – big difference.  I forgot to add the cream at the end and had eaten a big bowl-ful before I even realized.  I added just a bit because with the bacon and the knob-o-butter this is one rich soup.

Enjoy on these cold and crisp Winter nights!

Brunch on the Farm

“A Little Goat Brunch” with chef Stephanie Izard of Girl and the Goat in Chicago.  See the menu – need I say more?

It was an out-of-the-ordinary day at Prairie Fruits Farm and Creamery in Champaign, IL playing with the goats and eating beautiful, local food, cooked to perfection.  The pork shank was the most amazing thing I’ve put in my mouth in a long time.  I was actually giddy went it came out of the kitchen.  Stephanie Izard, celebrity chef that she is, was down to earth and personable.  She could serve you coffee at Starbucks.  Go to the farm and eat local food – that’s my final word.

Starters
Crab Dip French Bread Pizzas with Sausage, Pork Belly, Kimchee Mixed Olives Chicken Liver Mousee

Main Event Kohlrabi Salad with Fennel, PF Roxanne Cheese, Pears, Roasted Shiitakes, Toasted Almonds & Ginger Dressing Groat-a-Roni Roasted Beets, Feta, Garlic Crunch

Walter’s Chicken, Sweet Potato, Yuzu Harissa, Pickles
Vegetarian Lasagna with PF Chevre
Crispy Braised Pork Shank, Butternut Squash-Shiitake Kimchee, Buttermilk Dressing, Naan Bread

Dessert
Parsnip Cheesecake, Tamarind Caramel Pears, Cadamom Burnt Merengue

Thank you to Scott Cavanah for the beautiful photos.